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Food and wine pairing ideas

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Meal families

Ice cream and sorbets

Pear sorbet

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Desserts

Pomelo pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Poultry

Bordeaux style duck daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Sea fish

Cold salmon mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

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Main meals

Jambalaya

United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.

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Desserts

Strawberries with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

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Desserts

Mirabelle crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

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Beef

Grilled beef tournedos with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Mushrooms, Vegetables, Pasta and Rice

Grilled zucchini

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Poultry

Braised duck with turnips

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Cheeses

Fiscalini bandaged Cheddar

United States. California.
Pressed and uncooked cheese made from raw cow's milk with a natural rind, straw-yellow in color and wrapped in cloth.
Ripening : 18 to 30 months.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

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Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Game animals

Hare à la Cuillère with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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